Directions

Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.

To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.

Notes

I was invited to a birthday party and wanted to bring along a "healthier" dessert. In my search, I came upon this recipe from Cooking Light. The cupcakes were delightful - light, airy, and lemony. You'd never guess that they're so light in calories and fat!

The birthday girl's name was Megan, so I wrote a little M on each cupcake with colored icing.

Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake. Top with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container, or send them home with guests as party favors.

Recipes

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